Green Pepper Mousse

12 ingredients
9 steps

Ingredients

  • 6 green peppers, about two pounds, seeded and chopped
  • 1/2 cup chopped celery or fennel
  • 2 tablespoons butter
  • 1 small onion, sliced
  • 1 envelope unflavored gelatin
  • 2 tablespoons fresh lemon juice
  • 1/4 cup boiling water
  • 3 tablespoons minced fresh dill
  • 3/4 cup mayonnaise, preferably homemade
  • 1/4 cup plain yogurt
  • Salt and freshly-ground pepper
  • Fresh tomatoes, imported black olives and dill sprigs for garnish

Directions

  1. 1
    Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
  2. 2
    Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender).
  3. 3
    Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
  4. 4
    Add the mayonnaise and blend until the mixture is smooth.
  5. 5
    Stir in the yogurt.
  6. 6
    Season to taste with salt and pepper.
  7. 7
    Pour into a four-cup mold and chill at least six hours.
  8. 8
    Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes.
  9. 9
    Season the sauce with salt and pepper and a few drops of lemon juice.

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